Greek Roasted Vegetable Pasta Salad

Add this Greek Roasted Vegetable Pasta Salad to your recipes for this Memorial Day Weekend! It’s the perfect side dish that can be enjoyed room temperature. The flavor of the roasted vegetables in this dish really takes it to the next level.

Ingredients:

1 small eggplant

1 red bell pepper

I red onion

1 medium yellow potato

5 cloves of garlic, minced

3 tablespoons of olive oil

1/2 teaspoon of sea salt

1/2 teaspoon of red pepper flakes

1 tablespoon of Dijon mustard

1 lemon

1 tablespoon of chopped fresh parsley and thyme

Feta cheese

6 ounces of Jovial penne pasta

Chop eggplant, red bell pepper, red onion and yellow potato. Place chopped vegetables on parchment paper on a baking sheet. In a small bowl add minced garlic, sea salt, red pepper flakes, Dijon mustard, juice of 1 lemon and olive oil. Whisk together and drizzle over vegetables. Toss vegetables to evenly coat and roast at 450 for 30 minutes. Meanwhile, bring water to boil and cook pasta accordingly. Drain pasta, then put in a large serving bowl. Layer the roasted vegetables over the pasta. Top with crumbled feta cheese and fresh thyme and parsley. Finish with a squeeze of lemon and drizzle of olive oil.